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Reprinted from U. S. Department of Agriculture Misc. Publication No. 1002 and
published by the North Carolina Agricultural Extension Service as Home Economics 52.
Available from Housing and House Furnishings Dept. North Carolina Agricultural
Extension Service
North Carolina Agricultural Extension Service, North Carolina State University at
Raleigh and the U. S. Department of Agriculture Cooperating. State College Station,
Raleigh, N. C, George Hyatt, Jr., Director. Distributed in furthqrcrr^cr&jofr-the ^cfepof
Congress of May 8 and June 30, 1914. rKUrtft I
October 1966
LIBRARY
■ 3 1 1967
UNIVERSITY
,-mkGLINA
WORKROOMS
A separate, carefully planned workroom on
the first floor, on a porch, or in the basement is
convenient for work that involves clutter—such
as canning and freezing food, sewing, laundering.1
A workroom is also convenient for storing
preserved food, chore clothes, and cleaning
supplies and equipment.2
WORK AREA FOR PRESERVING FOOD
A counter 36 inches wide beside the
sink provides sufficient space for
preparing fruits and vegetables and
for washing the containers. The
top of a chest freezer or washer, if
protected by a covering, might also
be used.
freezer
wrappers^
freezer Jj
containers;
blanching
kettle I
Another counter 36 inches wide
beside a cooking unit gives adequate
space for packing food.
pressure
canner
These dimensions are suggested
for shelves used to store freezing and canning supplies and
equipment.
A single counter 60 inches wide between the
sink and range or portable cooking appliance provides space enough for all the work
involved—washing the containers and preparing and packing the food.
SINK
KlTCWEN
FREE2ER,
FQOD_
PREPARATION
Rasher.
i 1-—i
SPACE FOR
iDR.yE.nJ
1 i !
i \ i
OO
oo
f 20P_pUEi>AR AT IO N_
AlHD PACKING L
COUMTEP-,
CUEST
freezek
(h&ATEIB;.
SPA.CE FOR
WASHER. I DR/ERI
1 n
I I
I I
t+EATINS
UNIT
1 See House Planning Aid, "Laundry Areas," USDA Misc. Pub. 961, 1964.
'See House Planning Aid, "Storage for Cleaning Equipment," USDA Misc. Pub. 996, 1965.

Reprinted from U. S. Department of Agriculture Misc. Publication No. 1002 and
published by the North Carolina Agricultural Extension Service as Home Economics 52.
Available from Housing and House Furnishings Dept. North Carolina Agricultural
Extension Service
North Carolina Agricultural Extension Service, North Carolina State University at
Raleigh and the U. S. Department of Agriculture Cooperating. State College Station,
Raleigh, N. C, George Hyatt, Jr., Director. Distributed in furthqrcrr^cr&jofr-the ^cfepof
Congress of May 8 and June 30, 1914. rKUrtft I
October 1966
LIBRARY
■ 3 1 1967
UNIVERSITY
,-mkGLINA
WORKROOMS
A separate, carefully planned workroom on
the first floor, on a porch, or in the basement is
convenient for work that involves clutter—such
as canning and freezing food, sewing, laundering.1
A workroom is also convenient for storing
preserved food, chore clothes, and cleaning
supplies and equipment.2
WORK AREA FOR PRESERVING FOOD
A counter 36 inches wide beside the
sink provides sufficient space for
preparing fruits and vegetables and
for washing the containers. The
top of a chest freezer or washer, if
protected by a covering, might also
be used.
freezer
wrappers^
freezer Jj
containers;
blanching
kettle I
Another counter 36 inches wide
beside a cooking unit gives adequate
space for packing food.
pressure
canner
These dimensions are suggested
for shelves used to store freezing and canning supplies and
equipment.
A single counter 60 inches wide between the
sink and range or portable cooking appliance provides space enough for all the work
involved—washing the containers and preparing and packing the food.
SINK
KlTCWEN
FREE2ER,
FQOD_
PREPARATION
Rasher.
i 1-—i
SPACE FOR
iDR.yE.nJ
1 i !
i \ i
OO
oo
f 20P_pUEi>AR AT IO N_
AlHD PACKING L
COUMTEP-,
CUEST
freezek
(h&ATEIB;.
SPA.CE FOR
WASHER. I DR/ERI
1 n
I I
I I
t+EATINS
UNIT
1 See House Planning Aid, "Laundry Areas," USDA Misc. Pub. 961, 1964.
'See House Planning Aid, "Storage for Cleaning Equipment," USDA Misc. Pub. 996, 1965.